Pan-Seared Fish

Steps

1. Bring a medium pot of salted water to the boil. Bring a half-full kettle to the boil. Cook rice in pot of boiling water for about 13 minutes. After 13 minutes, add peas and continue to cook for 1-2 minutes, until peas are bright green and rice is tender.
2. Once rice and peas are cooked, drain well then return to pot and fold through spinach. Season and set aside, covered to keep warm.
3. Trim ends of green beans and cut courgette in half lengthways, then slice 1cm. Place both in a heat-proof bowl and cover with boiling water and a plate. Leave to cook for 5-6 minutes, until tender. Drain well and season.
4. While veggies cook, finely chop herbs and cut lemon into wedges to serve.
5. When rice and peas are cooked, heat a medium, non-stick fry-pan on medium-high heat. Pat fish dry, remove and scales or bones and season. Spray pan with oil and cook fish for 1-2 minutes each side, until just cooked through.
6. While fish is cooking, warm red curry sauce in a small pot on medium heat for 2-3 minutes, until heated through.
7. TO SERVE spoon green rice into onto a plate. Top with greens and fish and drizzle over warmed red curry sauce. Garnish with herbs and squeeze over lemon wedges.